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Gluten free Hazelnut currant cream scones Recipe

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This recipe for Gluten free Hazelnut currant cream scones is from Gabbard-Casey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1cup Bobs Red Mill unbleached White Flour
1 cup Bobs Red Mill Hazelnut Flour
2 teas Sugar
½ teas sea salt
1 Tbsp baking powder
1 cup heavy cream chilled
½ cup dried currants
Directions:
Directions:
Preheat oven to 425º. Use an ungreased baking sheet and parchment paper. In medium bowl combine all dry goods and currants. Gently fold in the cream. Place dough on parchment paper and place another piece of parchment paper over the top. Roll into ½ inch thickness and remove the top paper. Cut into 10 wedges. Place parchment paper on baking sheet. Arrange scones on parchment so they are not touching. Bake 10-12 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 prep—-10-12 min. Cook
Personal Notes:
Personal Notes:
You will show me the path of life; in Your presence is fullness of joy; at Your right hand are pleasures forevermore. Psalm 16:11 NKJV

 

 

 

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